Tag Archives: ginger

Entree: Indian Curry Ginger Turkey Burgers

23 Mar

I’ve been wanting to make turkey burgers for awhile, but I didn’t realize how fast and easy they are! This amazing dish takes minutes to prepare and the patties can be eaten many ways! By themselves, with a salad, on your favorite bread, etc. They do not lose any of their taste if frozen, so please feel inspired to make some for nights when you might feel lazy. 🙂

The original recipe that inspired me is by Rachael Ray: http://www.rachaelray.com/recipe.php?recipe_id=5161. If you want, you can check out what she did different. (I cut out some things and altered other things to make it g&d free.)

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Ingredients:

2 tsp fresh grated ginger
2 large garlic cloves, finely chopped
Four stalks of green onions, diced
~2 slices of your favorite gdfree bread, toasted and finely chopped
1 egg
1/4 cup patak’s sweet mango chutney
1 TB curry powder
1 tsp ground cumin
~1.25 lbs ground turkey

Flatbread to serve as a sandwich
(Naan or delicious rice uttapam bread)

Feel free to grill these patties for the best result!

Recipe:

1. Preheat oven to 350 degrees.

2. Prepare all ingredients and combine everything in a large bowl.

3. Mix thoroughly with your hands until all ingredients are incorporated.

4. Form small burger patties (this recipe makes about 8).

5. Lightly prepare a cookie sheet with olive oil and transfer patties.

6. Bake for about 25 minutes, flipping patties halfway through.

7. Serve on your preferred flatbread with your favorite toppings (red onion, more mango chutney, etc.) and enjoy!

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Dessert: Gingerbread Cupcakes

3 Feb

My friend John Miller shared his mom’s recipe with me…these cupcakes are SO good and super easy!

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Ingredients:
1 3/4 cups all purpose gluten free flour (Bob’s Red Mill works great)
1 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/4 tsp cloves
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup smart balance light/coconut oil/coconut spread (I used coconut spread), softened
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg
1/2 cup water

Recipe:
1. Mix flour, baking soda, spices and salt with a fork in a bowl.
2. In a different, large bowl, mix butter (or butter substitute), brown sugar, molasses, and egg.
3. Add dry ingredients to the large bowl and mix until well incorporated.
4. Mix in the water thoroughly.
5. Spoon into the cupcake cups, about 3/4 full.
6. Bake about 20 minutes or until a toothpick can come out clean from the center of a cup. 7. Serve with frosting or as a cake a la mode (I paired one with Trader Joe’s vanilla soy ice cream).
8. Voila!

P.S. I made most of my batter into a bread by pouring into a bread pan, and it turned out like a loaf cake. You can choose whatever mold you wish and they will turn out great!